The Words And History That Make Puerto Rican Spanish Unique

by Besanya Santiago

Within Latin America, each country has specific words in their dialect that can be completely foreign to other Spanish speakers. Puerto Rico is no different. Since we’ve already discussed the ins and outs of Puerto Rican slang, now lets move on to some common everyday vocabulary.

Puerto Rican Spanish is largely influenced by Andalusia and The Canary Islands in Spain. Many farmers and commoners from these regions came to Puerto Rico in hopes of establishing a better life in the Americas. After some time, Spaniards from other regions arrived as well as European settlers from France, Italy, Ireland, Scotland and Germany. There was even a large number of Arabs and Chinese that migrated to the island. Puerto Rico has an incredibly diverse history. And when you add to this the languages of the African slaves, the language of the Taínos as well as the English imposed by the United States? That’s a pretty intense melting pot of language.

Although this history gives the dialect depth and originality, using certain words from other varieties of Spanish can result in misunderstandings and confusion. For the most part, they are fairly harmless and usually result in having a good laugh. But there are also words to watch out for in order to avoid offending the wrong person. This isn’t usually a concern, though, since Puerto Ricans tend to be incredibly awesome and easy going people (no bias here whatsoever). So, lets get into some of these variations and continue your journey to sounding like a Boricua.

Naranja vs. China

Commonly mistaken for the country, China actually refers to an Orange. The fruit originated thousands of years ago in Southern China, from where it spread throughout India and parts of Southeast Asia. Portuguese sailors eventually brought these sweet delicacies to Portugal and Spain, where they were called China Oranges (naranjas de la China) to distinguish them from the more tart oranges they were accustomed to. In fact, the word naranja comes from the sanskrit word for orange, naranga. Some of us kept naranja and some of us kept china. So no, jugo de china is not juice from China.

Guineo vs. Banana

Since bananas were originally thought to have originated from West Africa, this is where the word guineo comes in. European settlers used to refer to Africa as Guinea. When the Portuguese brought bananas to Latin America, the name came right along with it. Although it is now known that bananas came from Southeast Asia and the South Pacific, the name guineo stuck. Nothing wrong with being an OG.

Guagua vs. Autobus

Although it does sound like a baby crying (it actually is the word for ‘baby’ in Chile), the term guagua is, in fact, a public bus. This word hails specifically from the Canary Islands. It is believed to have come from the name of the US bus company Wa Wa and Co. that provided public transportation throughout the islands. The pronunciation can vary (wawa vs guagua) but what doesn’t vary are the crazed looks I get in other countries when I use this instead of autobus.

Zafacón vs. Basurero

Zafacón is a trash can in both Puerto Rico and Dominican Republic. After the end of the Islamic Era in the Iberian Peninsula, many Arabs joined the Spaniards in their journey to conquer new territories. A zafaca, which is a clay container in Arabic, is what they used to collect the waste that fed pigs. The word later developed into zafacón. As it happens, Arabic is the second-largest language that influenced Spanish, after Latin.

Insectos vs. Bichos

If you don’t remember any of these terms, try to remember this: Do NOT use the term bichos in Puerto Rico. It is the only country in Latin America in which it does not mean insect. It’s very vulgar. Simply use insectos and you’ll be fine. As a Puerto Rican, the most insane thing I constantly hear is: Éste bicho no me quiere dejar quieta (this “insect” won’t leave me alone). I’ll leave it to your Google search to find out why.

Lechosa vs. Papaya

Both of these terms can be used to describe the same fruit. However, the word lechosa was initially used to describe an unripened papaya. In Puerto Rico, there is a popular dessert called dulce de lechosa (candied papaya). To make it, you need to use an unripened papaya. When this type of papaya is cut open, it releases a thick juice that’s milky in quality. Lechosa literally means milky, which is how the fruit got its name.

Sorbeto vs. Pajita

A drinking straw can be translated into tons of different ways in Latin America. From pitillo and popote (Colombia and México) to absorbente and bombilla (Cuba and Chile), things can get confusing very quickly. Here’s the Puerto Rico version: Sorbeto comes from the Spanish word sorber, which means ‘to sip’. That’s it. Yea…we prefer to keep things nice and easy. #islandlife

Bizcocho vs. Pastel

This word for ‘cake’ also came along with the Spaniards. Originating from the Latin word bis-coctus, it describes a type of bread cooked twice to prevent it from spoiling. FYI: Be mindful when using this word in other Latin American countries. Depending on where you go, it can have an entirely different meaning and may even be offensive. And yes, this is a recurring theme in the Spanish speaking world with many seemingly innocent words.

Embuste vs. Mentira

This is a term used very often but whose origins are relatively unknown. An embuste is a lie and an embustero is a liar. You’ll also hear the word paquetero to describe a person who lies all the time. The speculation is that it came from the Latin word impostorem, meaning impostor, and that it was brought over by the French. Interestingly enough, French immigration to Puerto Rico was one of the largest in number, second only to the Spanish.

Enfogonar vs. Enojar

A verb defined as ‘to anger,’ enfogonar came from the Spanish word enfogar, which literally means ‘kindle’ or ‘ignite’. And if you’ve ever angered a Puerto Rican, you should already understand why this is probably the best word choice to describe what you experienced afterwards.

Other Useful Vocabulary

Chiringa – Kite
Muerto – Speed Bump
Marquesina – Garage
Habichuelas – Beans
Mahones – Jeans
Balompié – Soccer
Carro – Car
Brincar – to jump
Pillo – thief

Jíncho (a) – Pale
Sato – Mixed breed dog
Averiguao (a) – Nosy
Gafas – Sunglasses
Espejuelos – Eye glasses
Aguantar – To hold
Abaníco – Fan
Molestar – to bother
Bruto (a) – dumb

Not so bad, right?

These are just some of the many Puerto Rican words you will come across. And of course, they all vary by region. It may be overwhelming to learn them, particularly if you’re more familiar with a contrasting dialect. But know that once you become accustomed to the sounds of the Puerto Rican accent, the words will make more sense. Words and sounds within a language or dialect always work hand-in-hand to create a complementary cultural harmony. So just sit back, relax and listen to the musical notes of each individual phrase. It’s just a matter of time before you’ll be able to compose your own song and easily dance to the intricate rhythms of the Puerto Rican dialect.

About the Author

Besanya Santiago (IG: @besanyasantiago) is is an actress and writer based in New York City. She is best known for her work on the Netflix series Orange is the New Black. As a multi linguist, she enjoys helping others gain a deeper understanding of language and culture. Originally from Puerto Rico, her aim is to bring an authentic perspective about Caribbean life to people from all over the world. Check out her website, www.besanyasantiago.com.

(Thumbnail Photo by Amy Irizarry from Pixabay)

How to Make Authentic Tamales (Spanish-Language Recipe)

Ready to practice your Spanish while you make some delicious tamales? Here’s the same recipe from our post “How to Make Authentic Tamales- Recipe for Meat Eaters and Vegans,” en español. (Tip: Keep both recipes open in two browser tabs side-by-side to compare the English and Spanish versions)

Thanks again to Antonio and Anada from @listo.vamos for the recipe!

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Tamales Verde de Pollo

Rendimiento: 12 tamales, Tiempo de preparación: 25 minutos, Tiempo de cocción: 30 minutos

Ingredientes

Masa (Dough)

• 1 taza de manteca de cerdo

• 1 cucharada de polvo para hornear

• 1 cucharada de sal

• 1 kilo de harina de maíz nixtamalizada para tamales

• 1 ½ tazas de caldo de pollo sin sal o agua

Relleno (Filling)

• 1 pechuga de pollo, cocida y deshebrada

• 6 tomates verdes, limpios

• ½ cebolla blanca

• 2 dientes de ajo

• 3 chiles jalapeño, sin semillas y en mitades

• 1 chile poblano, sin semillas y rebanado

• 1 cucharada de aceite de oliva

• 1 cucharadita de sal y pimienta negra molida

• ¼ de cucharadita de orégano seco

• 1 cucharadita de comino molido

• 2 cebollas cambray, rebanadas (bulbos y tallos)

Armado (Assembly)

• 16 hojas de maíz secas, hidratadas en agua caliente por 15 minutos; 12 para los tamales, 4 para cocinar

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Preparación (Preparation)

Masa (Dough)

1. Combina en un tazón la manteca con el polvo para hornear y la sal. Bate hasta que la manteca se torne blanca y esponje.

2. Añade la harina y 1 taza de caldo; bate hasta obtener una masa.

3. Si la masa está muy seca añade más líquido, hasta que la consistencia sea suave y esponjosa.

4. Amasa por 4 minutos una vez lista. Si la masa no se pega en la palma de tu mano, está lista para usarse.

Relleno (Filling)

1. Coloca los vegetales en un tazón, agrega el aceite y revuelve para impregnarlos.

2. Asa los vegetales en un sartén a fuego medio, hasta que suavicen y se tatemen ligeramente.

3. Licua los vegetales asados junto con sal, pimienta, orégano y comino, hasta obtener una salsa suave y homogénea.

4. Coloca las cebollas cambray rebanadas y la pechuga de pollo deshebrada en el mismo tazón, añade la salsa y revuelve para incorporar.

Armado (Assembly)

1. Trabaja un tamal a la vez.  Coloca en la mitad inferior de una hoja de maíz 2 cucharadas de masa, extiende con el canto de la cuchara dejando libres las orillas de la hoja y agrega al centro 3 cucharadas de relleno.

2. Dobla los laterales de las hojas hacia el centro y termina de cerrar el tamal doblando la punta de la hoja hacia el centro, sobre el doblez anterior, sin apretar demasiado para que la masa no se salga. Repite con el resto de la masa y del relleno.

3. Acomoda los tamales de forma vertical y con el orificio hacia arriba al centro de una vaporera forrada con hojas de maíz. Agrega agua a la olla sin permitir que toque los tamales (alrededor de 3 tazas).

4. Coloca la olla a fuego alto, permite que el líquido empiece a hervir, reduce la temperatura a medio-bajo, tapa y cocina los tamales por 30 minutos agregando más agua caliente según se necesite.

5. Retira 1 tamal, deja enfriar por un par de minutos y abre la hoja de maíz; si se despega fácilmente la masa, los tamales están bien cocidos.

6. Apaga el fuego y deja reposar los tamales por 10 minutos dentro de la olla.

7. Sirve con salsa, crema y cilantro fresco.

TIP Para agregar más sabor a la masa, puedes reservar ¼ de taza de la salsa verde y añadirla a la masa, reduciendo la cantidad de líquido que agregues al amasar.

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Tamales veganos dulces y salados

Rendimiento 6 tamales de tu elección, Tiempo de preparación: 25 minutes, Tiempo de cocción: 30 minutos

Ingredientes (Ingredients)

Masa (Dough)

• 220g de manteca vegetal

• 1 cucharadita de polvo para hornear

• 1 pizca de sal

• 500g de masa de maíz fresca 

• 1 taza de harina de amaranto o harina de avena (opcional)

• ¼-½ taza de agua o caldo de vegetales si solo vas a preparar tamales salados

• (Para tamales dulces): 2/3 cup refined sugar

Rellono Para Tamales Salados

• 1 taza de salsa verde

• 200g de hongos salteados (los de tu preferencia)

• 1 cebolla cambray, rebanada (bulbo y tallos)

Relleno Para Tamales Dulces

• 1 taza de fruta fresca como piña, manzana, pera, durazno; picada

• 1 taza de fruta seca como uvas pasas, arándanos deshidratados o hasta nueces

Armado

• 10 hojas de maíz secas, hidratadas en agua caliente por 15 minutos (12 para los tamales, 4 para cocinar)

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Preparación

Receta básica de masa para tamales veganos

1. Combina en un tazón la manteca vegetal con el polvo para hornear y la sal. Bate hasta que la manteca se torne blanca y esponje.

2. Añade la masa, la harina de amaranto (si la usas, adicionaras con proteína vegetal la receta de la masa) y ¼ de taza de líquido. Amasa por 4 minutos hasta obtener una masa suave y esponjosa.

3. Si la masa está muy seca añade más líquido, hasta que la consistencia sea suave. Amasa por 4 minutos una vez lista. Si la masa no se pega en la palma de tu mano, está lista para usarse.

Masa para tamales dulces veganos

• Sigue las mismas instrucciones para hacer la masa pero agrega el azúcar al momento de batir la manteca vegetal.

Elección del sabor y armado

1. Sea cual sea tu elección de sabor, mezcla en un tazón todos los ingredientes y sigue los siguientes pasos.

2. Trabaja un tamal a la vez.  Coloca en la mitad inferior de una hoja de maíz 2 cucharadas de masa, extiende con el canto de la cuchara dejando libres las orillas de la hoja y agrega al centro 3 cucharadas de relleno.

3. Dobla los laterales de las hojas hacia el centro y termina de cerrar el tamal doblando la punta de la hoja hacia el centro, sobre el doblez anterior, sin apretar demasiado para que la masa no se salga. Repite con el resto de la masa y del relleno.

4. Acomoda los tamales de forma vertical y con el orificio hacia arriba al centro de una vaporera forrada con hojas de maíz.

5. Agrega agua a la olla sin permitir que toque los tamales (alrededor de 3 tazas).

6. Coloca la olla a fuego alto, permite que el líquido empiece a hervir, reduce la temperatura a medio-bajo, tapa y cocina los tamales por 30 minutos agregando más agua caliente según se necesite.

7. Retira 1 tamal, deja enfriar por un par de minutos y abre la hoja de maíz; si se despega fácilmente la masa, los tamales están bien cocidos.

8. Apaga el fuego y deja reposar los tamales por 20 minutos dentro de la olla.

   TIP Para agregar más sabor a la masa, puedes reservar ¼ de taza de la salsa verde y añadirla a la masa, reduciendo la cantidad de líquido que agregues al amasar.

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Thumbnail photo by Tai's Captures on Unsplash